Beef Stir-Fry with Summer Veggies

1. In a small bowl, add coconut aminos, sherry, honey, and cornstarch, and combine well.

2. Peel and mince ginger. Cut zucchini, squash, and carrots into matchsticks (or use a mandoline slicer). Trim the ends off the sugar snap peas.

3. In a large frying pan or wok, heat half of the avocado oil over high heat.

4. Slice the flank steak thinly and cut into 1 inch pieces. Season the pieces with sea salt and fresh ground pepper.

5. Add the pieces to the hot pan and quickly sear on all sides for about 3 minutes total - meat should be browned but still rare on the inside. Transfer to a plate.

6. Return the pan to high heat; add the remaining avocado oil and all of the garlic and ginger. Stir for about 1 minute to release the flavors without overcooking.

7. Add the zucchini, squash, carrots and snap peas and stir-fry for about 4 minutes.

8. Add the steak and sauce mixture. Cook, stirring often until sauce thickens slightly, about 3-4 minutes. Serve.